Sequential hydrolysis of casein showed better antioxidant activity and peptide profile in less duration as compared to the casein hydrolysate obtained by individual enzyme.
Pear juice concentrate (PJC) can be used as a natural sweetener in various processed foods. In this study, sesame bars were manufactured by adding PJC and rice syrup at mixing ratios of 030 (G-0), 129 (G-1), 327 (G-3), and 525 (G-5), and the bars were investigated for their physiochemical properties, antioxidants, morphology, and sensory attributes. Addition of PJC at more than 3% increased a* and b* values of bars, decreased cohesiveness, hardness, and compactness, and made the bars malleable. Antioxidants, sugars, and organic acids in the sesame bars increased significantly with a corresponding increase in PJC level from 1 to 5%. Prominent changes in functional groups and corresponding spectral characteristics were observed in sesame bars with 5% PJC. Lower PJC levels produced a compacted morphology, bars with more than 5% PJC exhibited a dented structure. Based on the sensory properties, sesame bars with PJC (3%) showed excellent overall acceptability.Color has strong relationship with food quality. In this paper, partial least square regression (PLSR) and least square-support vector machine (LS-SVM) models combined with six different color spaces (NRGB, CIELAB, CMY, HSI, I1I2I3, and YCbCr) were developed and compared to predict pH value and soluble solids content (SSC) in red bayberry. The results showed that PLSR and LS-SVM models coupled with color space could predict pH value in red bayberry (r?=?0.93-0.96, RMSE?=?0.09-0.12, MAE?=?0.07-0.09, and MRE?=?0.04-0.06). In addition, the minimum errors (RMSE?=?0.09, MAE?=?0.07, and MRE?=?0.04) and maximum correlation coefficient value (r?=?0.96) were found with the PLSR based on CMY, I1I2I3, and YCbCr color spaces. For predicting SSC, PLSR models based on CIELAB color space (r?=?0.90, RMSE?=?0.91, MAE?=?0.69 and MRE?=?0.12) and HSI color space (r?=?0.89, RMSE?=?0.95, MAE?=?0.73 and MRE?=?0.13) were recommended. The results indicated that color space combined with chemometric is suitable to non-destructively detect pH value and SSC of red bayberry.Exported fresh intact pineapples must fulfill the minimum internal quality requirement of 12 degree brix. Even though near-infrared (NIR) spectroscopic approaches are promising to non-destructively and rapidly assess the internal quality of intact pineapples, these approaches involve expensive and complex NIR spectroscopic instrumentation. Thus, this research evaluates the performance of a proposed pre-dispersive NIR light sensing approach in non-destructively classifying the Brix of pineapples using K-fold cross-validation, holdout validation, and sensitive analysis. First, the proposed pre-dispersive NIR sensing device that consisted of a light sensing element and five NIR light emitting diodes with peak wavelengths of 780, 850, 870, 910, and 940 nm, respectively, was developed. After that, the diffuse reflectance NIR light of intact pineapples was non-destructively acquired using the developed NIR sensing device before their Brix values were conventionally measured using a digital refractometer. Next, an artificial neural network (ANN) was trained and optimized to classify the Brix values of pineapples using the acquired NIR light. The results of the sensitivity analysis showed that either one wavelength that was near to the water absorbance or chlorophyll band was redundant in the classification. The performance of the trained ANN was tested using new pineapples with the optimal classification accuracy of 80.56%. This indicates that the proposed pre-dispersive NIR light sensing approach coupled with the ANN is promising to be an alternative to non-destructively classifying the internal quality of fruits.This study evaluated the interference of sub-lethal acid (SLA) stress and high isostatic pressure (HIP) stress on the survival of Lactobacillus rhamnosus GG (LGG) in mixed jussara and mango juice with the pH adjusted to 3.0 and 3.5, during 90 days of storage at 6 °C. The SLA stress at pH 4.0 previously applied to the LGG cells had no effect on the survival of this bacterium in mixed jussara and mango juices. https://www.selleckchem.com/products/shikonin.html On the other hand, the application of 200 MPa/5 min/25 °C treatment to LGG cells was shown to be efficient in the cross protection of this bacterium in an acid medium. Pressures above 400 MPa/5 min/25 °C caused a reduction in the viability in an acid medium and lower pressures ( less then ?100 MPa) showed similar results compared to control treatment in the LGG survival. No changes in pH, acidity and soluble solids were observed in mixed juices. In addition, these products showed elevated levels of anthocyanins, phenolic compounds and antioxidant capacity. This highlights the capacity of the HIP process to promote the cross protection of LGG in an acid medium.The purpose of this study was to apply a powdered β-carotene-loaded emulsion to a real food product, Korean traditional rice cakes (Garaedduk). β-Carotene was incorporated into the oil phase of a sodium caseinate-stabilized emulsion. Emulsion powder containing β-carotene was prepared using freeze-drying, and maltodextrin and gum arabic were used as wall materials. Oil/protein/maltodextrin weight ratios of 312 and 315 (core-to-wall ratios of 11 and 12) were used, and gum arabic was added by replacing the amount of maltodextrin for 0.1%, 0.2%, and 0.5% w/w. Manufactured emulsion powders prepared with wall material at a core-to-wall ratio of 12 remained stable after reconstitution in terms of particle diameter and ζ-potential. The encapsulation efficiency of the emulsion powder increased by 90% in the presence of maltodextrin at a core-to-wall ratio of 12. Garaedduk containing the emulsion powder was then manufactured and it was confirmed that β-carotene was not degraded during the manufacturing process of Garaedduk by using HPLC. The results from this study may be useful for rational designing of functional foods with lipophilic bioactive materials.